Red buckwheat
4 servings
30 minutes
Red buckwheat is a harmonious blend of traditional buckwheat groats with the rich flavor of beetroot and the aroma of garlic. This recipe reflects the spirit of European cuisine, where simplicity of ingredients transforms into a refined dish. Toasted buckwheat acquires a deep nutty flavor, while beetroot adds natural sweetness and vibrant color. A hint of lemon juice enhances the balance of flavors, making the dish particularly bright. Red buckwheat can be served as a side dish or a complete main course, complemented with yogurt, sour cream, herbs, and nuts. It is a nutritious and warming dish that is perfect for cozy family dinners or culinary experiments. It is not only delicious but also healthy, rich in vitamins and trace elements that support well-being.
1
Dry the buckwheat in a dry heated pan over medium heat for 4-5 minutes, stirring constantly. Make sure the grains do not burn. They should only slightly change color and acquire aroma.
- Buckwheat groats: 250 g
2
Pour the roasted buckwheat onto a plate.
3
Peel the onion and garlic cloves, then chop them finely.
- Onion: 1 piece
- Garlic: 3 cloves
4
In a heated pan with vegetable oil, sauté the onion until translucent for 4-5 minutes, then add garlic and cook for another minute on low heat.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 3 cloves
5
Pour in the groats and add boiling water. Season with salt and pepper, cover with a lid, and cook on low heat for 15-20 minutes until the buckwheat is ready. If the liquid evaporates too quickly, add boiling water during cooking.
- Buckwheat groats: 250 g
- Boiling water: 750 ml
- Salt: to taste
- Ground black pepper: to taste
6
Grate and clean the beetroot, mix it with cooked buckwheat, and add lemon juice.
- Beet: 1 piece
- Lemon juice: 1 teaspoon
7
Heat for another 2-3 minutes.
8
Serve sprinkled with greens and nuts. You can add yogurt or sour cream.